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Hatsukokoro  |  庫存單位： HS-HAB-ZDP189MK-GY240

初心隼 ZDP189 Migaki Gyuto 240mm

$8,881.00

添加 Saya 或 K&S 刀卷即可獲得 20 美元的套裝折扣！

Detailed Specifications
Line 初心 隼 ZDP-189
Profile 牛刀 / Chefs Knife
Bevel Type 雙斜面
Weight 167 g        5.89 oz
Edge Length 238 mm   .9.37 inch
Heel Height 53 mm     .2.09 inch
Width @ Spine 2.1 mm     0.08 inch
Width @ Mid 2.0 mm     0.08 inch
Width @ 1cm from Tip 0.7 mm     0.03 inch
Steel ZDP-189 | Powdered 不鏽鋼
Blade Construction Sanmai - Stainless Damascus Clad
Hardness (HRC) 63 - 66
Surface Finish Migaki
Handle Octagonal Teak Black Ferrule
Region 兵庫
Best for
  • 專業廚師
  • 愛好者
    		•
    • 澳洲境內 200 澳元以上的刀具可免費送貨。
    • 透過 DHL Express 進行全球運輸，需要 3 至 5 天。


    Another addition to the ever popular Hatsukokoro Hayabusa(隼,Peregrine Falcon) line, featuring the edge retnetion king: Hitachi ZDP-189 powdered steel. With over 3% of carbon content and up HRC 67, the Hayabusa ZDP-189 line is designed for those seeking the ultimate long lasting edge.

    Previously this steel was almost found exclusively on Sukenari knives, and they usually comes with a rather big price tag. That situations may just change with the introduction of the Hayabuse ZDP-189 serie, with a fit and finish that is arguably on par with the Sukenari, these hyper steel blades comes in with a price that is close to some SG2 knives. Hayabusa also offers a very thin grind, as a result it is a lightweight laser, with a thin flexible blade.

    For those who are fascinated by the knives with cutting edge(pun intended) powder metallurgy and extreme numbers, this undoubtedly will be the easiest way to get your hands on the ZDP-189 steel.

    Pros Cons
  • Budget friendly
  • Great for professionals
  • Excellent performance
    		•
  • 相對較難研磨
  • 做工和細節有待提升
    		•

    Care Instruction
    1. Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
    2. Wash with neutral detergent after use, and wipe dry;
    3. Please don't wash knife with dishwasher, it will damage the wood handle;
    4. Be careful not to leave the knife close to a heat source for a long time;
    5. It is a lot more dangerous to cut with a blunt knife than a sharp knife!
    6. It is best to sharpen a Japanese knife regularly on a waterstone.
      7. Error: Steel nature unknown

    初志心

    Hatsukokoro as a brand works extensively with the Japanese kitchen knife industry. Through collaboration with makers and manufacturers across the Japan, they’ve designed and created a huge collection of different knives, covering every possible price range while having a great value in many of their product lines. Their capabilities to incorporate resources have built a strong relation with knife makers, and more and more are happy to send their knives down to Amagasaki and have them delivered across the world.

    • 個人資料： 牛刀

      Chefs Knife

      A Japanese chef's knife is known as a gyuto (牛刀 ぎゅうとう） gyūtō?), literally meaning 'beef knife'. Its blade resembles a flatter version of a French chef's knife. Japanese cutlery is known for sharpness due to its acute blade geometry, and the hardness of the steel used, sometimes exceeding 60 HRC on the Rockwell Scale A typical western chef's knife may be sharpened to an edge angle of 20-22°, while a Japanese gyuto generally has a sharper edge angle of 15-18° (or even lower), which requires a harder, more brittle grade of steel. In recent years Japanese gyuto have gained in popularity with western chefs.

      A modern chef's knife is a multi-purpose knife designed to perform well at many differing kitchen tasks, rather than excelling at any one in particular. It can be used for mincing, slicing, and chopping vegetables, slicing meat, and disjointing large cuts.

      滑動看更多>>

    • 鋼材： ZDP-189

      ZDP-189鋼是一種高端粉末冶金不鏽鋼，以其卓越的硬度和持久的鋒利度聞名。由日立金屬開發，含有高碳與高鉻，能達到高達67 HRC的硬度，是刀具製作中最硬的鋼材之一。這種極高的硬度讓ZDP-189能磨出極細的刀刃，並能長時間保持鋒利，遠超許多其他鋼材的持久度。然而，高硬度也意味著它較難研磨，若使用不當也較易崩口。ZDP-189的高鉻成分也賦予其一定的抗腐蝕能力，但仍需妥善保養。由於其優異特性，ZDP-189常用於高階及特殊用途刀具，深受重視切割性能與耐用性的專業人士與愛好者青睞。

      製造商：

      • 日立特殊鋼，日本

      性質： 不鏽鋼

      硬度： 63 - 66

      <<滑動看更多>>

    • 建構： Sanmai - Stainless Damascus Clad

      三枚（Sanmai）結構是雙刃刀常見的製法，將兩片較軟的夾鋼鍛焊於較硬的鋼芯兩側。經過熱處理後，較硬但脆的鋼芯會形成鋒利的切刃，較軟的夾鋼則支撐鋼芯，提升刀身整體強度。

      大馬士革三枚結構是以大馬士革鋼作為三枚夾鋼材料，為刀身增添美感。若核心為不鏽鋼，則大馬士革夾鋼也會是不鏽鋼，這樣能保護碳鋼或半不鏽鋼芯不易生鏽或變色。

      軟夾鋼讓薄刃修磨比本燒或單鋼結構容易許多。但若夾鋼為大馬士革，無論是蝕刻、拋光還是鏡面拋光，修磨過程都會對夾鋼造成影響，因此大馬士革紋理不會像剛開箱時那樣。

      <<滑動看更多>>

    • 完成： Migaki

      「Migaki」在日文中意指「拋光」或「磨亮」。在日本廚刀領域，「Migaki仕上」並不專指鏡面拋光，而是泛指從半光澤到細膩柔和光澤的各種拋光處理，而非極度反光的表面。Migaki拋光的主要目的是提升刀具的功能性與美觀，重點在於打造光滑表面以增強抗腐蝕性並減少切割時的阻力，而不是單純追求鏡面效果。

      <<滑動看更多>>

    • 手柄規格

      個人資料： 八角和柄

      材料：

      • Teak
      • Black Buffalo Horn

      柚木以耐用與豐富紋理著稱，為烹飪時的精準操作提供堅固且舒適的握感。搭配流線型黑牛角口環，手柄呈現鮮明對比，為整體設計增添一抹精緻感。

      手柄採用八角形設計，具備人體工學優勢，能從多角度提供穩固且舒適的握持感。自底部至頂部的收腰造型，帶來平衡手感與最佳控制力，讓切片、剁碎或切丁時操作更為流暢自如。

      << 滑動查看更多

    Hatsukokoro

    初心隼 ZDP189 Migaki Gyuto 240mm

    $8,881.00

    探索 Hatsukokoro Hayabusa ZDP189 禦木牛刀 240 毫米的卓越品質，這是一款專為精準和高性能而設計的高級日式廚刀。這款 240 毫米牛刀採用 ZDP189 鋼鍛造而成，具有卓越的硬度、鋒利度和持久性，非常適合從切片到切碎的各種廚房任務。

    精緻的Migaki塗層刀刃，提升了其流暢的外觀和切割效率，而240毫米的加長刀身則為更大的切割任務提供了卓越的操控性。刀柄採用優質木材精製而成，符合人體工學設計，確保舒適性和操控性，無論是專業廚師或家庭烹飪都能輕鬆上手。每把Hatsukokoro刀都體現著精湛的工藝，將現代材質與日本傳統技藝完美融合。

    用 Hatsukokoro Hayabusa ZDP189 Migaki Gyuto 提升您的烹飪技巧，雪梨 Knives and Stones 有售。我們提供價格匹配和店內試切服務。

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